Fish and Corn Chowder Recipe

ByChristie Burnett

Your children will love this soup!

You will need:

  • 1/2 cup diced celery
  • 1/2 cup diced onions
  • 1 1/2 cups diced potatoes, sliced and baked with skins on
  • 1/4 cup canola oil
  • 1/4 cup white flour
  • 2 cups vegetable or chicken stock
  • 375g can evaporated skim milk
  • 500g firm, white fish, cut into small pieces
  • 1 cup frozen corn
  • Salt and pepper

To make:

  1. In a deep saucepan, over medium heat, saute celery, onions and baked potatoes in oil for 5 minutes, until they are soft but not browned.
  2. Stir in the flour. Gradually add stock, stir constantly until mixture begins to thicken.
  3. Add evaporated milk, continue stirring until mixture comes to a very light simmer (don’t boil). Add fish and corn. Cook for about 5 minutes until the fish is opaque. Do not boil. Season to taste.

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Christie Burnett is a teacher, presenter, writer and the mother of two. She created Childhood 101 as a place for teachers and parents to access engaging, high quality learning ideas.

One Comment

  1. That sounds delicious! And it looks fairly simple, which I'm all about!! I could easily see my kids loving this in the fall!

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